Summary

Ingredients

• 1 pumpkin (se) (Hokaido)
• 800 g potato (s), waxy
• 150 g lentils, red
• 1 onion (s)
• 6 teaspoons curry paste
• 1 can coconut milk
• Ginger, grated
• 300 ml water
• Oil, for frying

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Instructions

1. Peel and chop the onion. Wash, peel and dice the potatoes. Clean the pumpkin, remove the seeds, cut into cubes. Fry the onion and ginger in oil, deglaze with coconut milk and water and add the curry paste, stir, then add the potatoes and after 5 minutes the pumpkin cubes. Simmer together for 10 minutes, then add the red lentils, cook for another 10 minutes, until the lentils are soft. If necessary, add some more water to the pot.